Friday, August 14, 2015
Peach Upside Down Cake
Peach Upside Down Cake
1 (29 ounce) can sliced peaches, drained
2 (3 ounce) packages orange Jell-O
1 teaspoon cinnamon
1⁄3 cup butter or 1⁄3 cup margarine
CAKE
1 package classic yellow cake mix
1 cup water
1⁄3 cup oil
3 eggs
TO SERVE
1 cup Cool Whip, thawed
Arrange peaches in a buttered 13 x 9 inch pan. Combine orange Jell-O and cinnamon in small bowl. Sprinkle about 3/4 of the mixture evenly over peaches.
Dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining gelatin mixture into remaining cake batter. Blend well; pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees Fahrenheit for 45 minutes or until cake tester inserted in center comes out clean.
Cool 5 minutes in pan; invert onto serving platter. Cool and serve with Cool Whip topping.
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